Garlic Butter Pork Medallions with Green Beans
Ingredients
- For the Pork Medallions:
- 1 lb pork tenderloin, cut into 1-inch medallions
- Salt and black pepper, to taste
- 1 tsp paprika (optional, for color)
- 2 tbsp olive oil
- For the Garlic Butter Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- For the Green Beans:
- 12 oz fresh green beans, trimmed
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp lemon juice (optional, for brightness)
Instructions
- Preparing the Pork Medallions: Pat pork medallions dry with paper towels. Season both sides with salt, pepper, and paprika if using. Heat olive oil in a large skillet over medium-high heat. Add pork medallions and sear 2–3 minutes per side until golden brown and cooked through (internal temperature 145°F / 63°C). Remove pork from skillet and let rest.
- Making the Garlic Butter Sauce: In the same skillet, reduce heat to medium and add butter. Add minced garlic, thyme, and red pepper flakes. Sauté for 1–2 minutes until fragrant. Season with salt and black pepper. Return pork medallions to the skillet, spooning sauce over them to coat.
- Cooking the Green Beans: In a separate skillet, heat olive oil over medium heat. Add green beans, season with salt and pepper, and sauté 5–7 minutes until tender-crisp. Optional: Finish with a splash of lemon juice for brightness.